Stir-Fried Chicken and Vegetables with Ginger and Garlic

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant stir-fry with tender chicken and crisp vegetables, seasoned with fresh ginger and garlic. This Asian recipe, ready in about 32 minutes, pairs chicken breast, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced chicken breast
• 2 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 2 cups broccoli florets
• 1 cup, sliced carrots
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.
2. Step 2: Add 1 lb thinly sliced chicken breast and stir-fry for 4-5 minutes until golden and cooked through. Remove and set aside.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, stir-frying for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets and 1 cup sliced carrots, stir-frying for 4-5 minutes until crisp-tender.
5. Step 5: Return the chicken to the skillet, add 3 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and heat through for 2 minutes.